Remove the pastry dough from the fridge and cut the ball into two pieces (one for the base, the other for the pie lid)
Roll out one of the dough balls in between two sheets of parchment paper to a size to cover an 8-inch pie dish. Begin rolling out from the center of the dough.
Gently place the pastry in the bottom of a pie dish.
Spoon the filling into the pie dish and place in the fridge to keep cool whilst you prepare the top of the pie.
Roll out the 2nd piece of pastry to make a lid. You could roll it out as a pastry lid or use a cookie cutter to make shapes. Perhaps cut the rolled pastry into lengths to make a lattice.
Place the pie crust/cut shapes/lattice on the top of the pie.
Brush the top with egg wash.
Bake at 180C/375F degrees for 45 – 50 minutes until the crust is golden.
Check the pie after 25 minutes and if the edges are becoming too dark, cover the edges with foil to prevent burning.
Once cooked, remove the pie from the oven and allow to cool before slicing.
Serve with whipped cream or low carb vanilla ice cream.